Q3 2024


New projects from across the globe


8 32 INNOVATION


39 SPECIAL REPORT: COOKING TECHNOLOGY EVOLVES


Most of the factors driving change in cooking equipment are operational, so manufacturers must understand their clients' pain points. Jim Banks considers how pressures on operators are shaping hot-side technology


EAME


36 PROJECT: LESAFFRE CAMPUS, LILLE, FRANCE


In a project to match the corporate culinary culture of France, Patrice Legrand FCSI transformed the staff dining facilities at Lesaffre Campus to fit the needs of employees, reports Helen Roxburgh


36 BRIEFING


52 WEIGHT-LOSS DRUGS AND FOODSERVICE Why weight-loss drugs might force major foodservice operators to adjust menus


54 LEGISLATION UPDATE How new Cal/OSHA rules might impact the foodservice sector


60 PREVIEW: FHA HORECA FCSI Asia Pacific looks ahead to the FHA HoReCa 2024 show


63 PREVIEW: GULFHOST Michael Jones outlines FCSI EAME's role at GulHost 2024


64 PREVIEW: 2024 FCSI EAME CONFERENCE Tina Nielsen looks at the Zurich- based conference program


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66 MY KITCHEN: HAMILTON GOSS The director of culinary innovation at Johns Hopkins University on catering for a diverse student population


ASIA PAC


60 FHA HORECA FCSI Asia Pacific will host an expert panel session on the Future of Hospitality at the show


HIGHLIGHTS WORLDWIDE


22 BETTINA VON MASSENBACH FCSI An expert in succession planning, von Massenbach helps restaurants fulfil their potential


THE AMERICAS


52 REGULATION ROUNDUP Brand new rules for California restaurants


EAME


63 ON WITH THE SHOW GulfHost 2024 promises a huge-scale event, packed with insight


7


EAME


ASIA PAC


THE AMERICAS


WORLDWIDE


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